Smoked Salmon and Chive Mini Tartlets Recipe at MyDish

Smoked Salmon and Chive Mini Tartlets

4 stars based on 3 reviews Rate this Recipe

Method

  • 1. Preheat the oven to 200ºC/400ºF/gas mark 6.
  • Roll out the pastry thinly. Stamp out about 36 x 5cm rounds and use to line mini tartlet tins. 2. Bake blind for 10 minutes.
  • 3. Beat together the egg and creme fraiche, season well then stir through the chives and salmon.
  • 4. Spoon a little mixture into each of the pastry cases and cook for about 10 minutes, until golden and set.
  • 5. Cool a little and serve

    • Comments Add your comment

    • I have made this starter a couple of times and my dinner guests have really enjoyed it. I do prefer to make my own butter shortcrust pastry, and for vegetarians I substitute mushrooms for the smoked salmon.

      by anne mayhew on Tue Nov 10 2009   reply to this comment

    Ingredients

    • 350g/12oz ready-made shortcrust pastry
    • 1 egg beaten
    • 150ml/¼ pint light creme fraiche
    • 2 tbsp. chives chopped
    • 75g/2¾oz smoked salmon roughly chopped
    • to taste salt and freshly ground black pepper

    By Views 1427  Added Tue Oct 21 2008


    Mouthwatering morsels, great for serving with drinks. Recipe taken from Diabetes UK


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